I love making baked eggs! They feel special, but are so easy to make and are not nearly as much effort as poached eggs or an omelette.
For a perfect Sunday brunch dish, these really hit the spot and are full of flavour and pretty substantial too.
I’ve used Gruyere cheese here as its such a good melting cheese, but cheddar or any other melting cheese would work well. The vegetables I’ve used with my eggs are sauteed onions, mushrooms and wilted spinach, with just a little cream to give it a rich and decadant feel.
You really need to serve this with hot buttered toast to mop up the creamy mushrooms and runny yolk and my favourite is always sourdough, which I think makes the best toast.
This recipe is so easy and can be scaled up or down. Use a ramekin for one egg, or a large oven-proof dish to serve a crowd.
Here, I have made enough for 2 people with 2 eggs each.
4 extra-large eggs
1 large bunch of spinach leaves, washed and spun dry
1 onion, halved and thinly sliced
1 punnet of mushrooms, sliced – wild/Portobello/button – the choice is yours
150g gruyere cheese
Small pat of butter and a little oil
4tbs double/heavy cream – 1tbs per egg
Salt and pepper
Some nice bread for toasting, I’ve used sourdough
Pre-heat the oven to 180°C/350°F and lightly butter the dishes
Melt the rest of the butter with a tiny splash of oil and sauté the sliced onion with a pinch of salt and pepper until translucent. The little splash of oil will help ensure the butter doesn’t burn.
Add in the mushrooms and continue cooking until everything is softened and the mushrooms are just starting to colour. Stir in the spinach, it will wilt really quickly and then remove from the heat and set aside.
Divide the vegetable mixture between the dishes and add half the cheese.
Break two eggs per person into each dish – taking care not to break the yolks. Season with a little salt and pepper, add 2tbs cream and top with the remaining cheese.
Place the dishes on a baking tray and bake until the white is just set and the cheese is bubbling. You want the yolk to be runny enough to dip the toast in, so don’t overcook. It should take around 10 minutes, but keep an eye on them.
Serve immediately with hot buttered toast.
Perfect for brunch, lunch or add a salad for supper. I’ve added some roasted cherry tomatoes on the vine here too.